Healthful & Hearty

June 11, 2016

Smoked Haddock & Creamed Corn Curry

Today I’ll be using up some old smoked haddock from the freezer to make a curry, and trying out Indian cheese with garden spinach for saag paneer, along with sourdough naans in ghee (Indian clarified butter).

Crush seeds, bung everything in the food processor until it comes together in a ball. Chill overnight.

The next day roll out.

Then fry garlic in ghee before frying the naans.

Serve on Thali Trays

Mmmm really nice! Not very spicy, despite all the spices and chillies, but we assume the creams and tomatoes and things offset it. Very filling with the fish and nuts and cheese. Oh and the paneer doesn’t have much taste – kinda like tofu but without the weird texture. So: when a recipe calls for tofu I might substitute paneer!

And the naans? We forgot about them, and by the time we remembered we realised we’d be full without the naans. So tomorrow’s breakfast is: leftover curry on naan breads!